I just made this
recipe for our
annual desert
Thanksgiving
camp-out. I did
alter it though as
follows. I always
bake my brown rice
because it
consistently comes
out perfectly: 2.25c
brown rice in a
glass casserole
dish. Add 1 TBSP oil
and 3/4 tsp salt to
3.5 c boiling water
and pour immediately
over rice and cover
tightly with foil.
Bake at 375 for 1
hour and fluff. I
precooked rice at
home and then warmed
it in the sauteed pan after
I toasted the
almonds, pistashio
and pecans.
Delicious! Several
requests for the
recipe.

I would not usually rate a rice recipe like this with a four fork, but I have never been able to produce a brown rice recipe that I considered worth eating. I have tried everything for soaking the rice, covering the rice and on and on and on. This recipe nailed it. Not covering the simmering rice was the answer and the taste of this recipe with crunchy browned nuts in butter and the nutmeg was excellant. I used almonds and walnuts. My wife did state she thought she would prefer potatoes. Oh well, at least one of us was pretty geeked over the rice. I strongly suggest others try this and don't invite my wife.

White rice snobs
might want to give
this a try. I know
brown rice is
healthier, but I
just don't like it!
I followed it
exactly and it was
finished in about 30
mins. I mixed
walnuts, almonds,
macadamia, pecans.
It's not white
jasmine but its
good.